More Artisan Bread in a Superstone Covered Baker
Thursday 11 May 2017 — Category: Cooking & Food
In January 2016 I wrote about baking artisan bread in a Superstone covered baker using a recipe from the cookbook Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by famous Portland-based baker Ken Forkish.
Some months later in May I baked another loaf in the Superstone, this time using Ken’s White Bread With 80% Biga recipe. I had previously used the same recipe to make a round loaf of bread as well as my first focaccia.
The process of making the bread, the issues I faced, and the final result are all quite similar to what I wrote in January about making that first loaf, so I won’t repeat myself here, but let you follow the above link to read all the details.
Now that it’s been almost a year to the day since I made this last loaf of bread in my Superstone pan, this article reminds me that I should give it another go. I have some new techniques I’ve learned over the past year which I would like to try out.
Larger versions of the two photos on this page, as well as three other shots, have been added to the Bread, Pizza & Pretzels 2016 album.
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